Sup! For You Sausage Sandwich

grilled sausage sandwich pickled cabbageYesterday I cleaned the kitchen. I don’t mean regular old sweep the floor, wash the dishes, and wipe down the counters cleaned. 

I mean top to bottom, wash the walls, clean the exhaust vent, organize drawers, empty and scrub out the fridge, 4 hours of work kind of cleaning.

So I was prepared to say to Carl Cook and Betty Baker. “No Sup! for you” (ya’ know like Jerry Seinfeld)! Because, I was not about to make a mess; no kind of mess at all.

I hate admit it but I was enjoying imagining all of you pleading and begging for more. “Please Sup! I want some more” (ya’ know like Oliver Twist)!

But then I thought. “My goodness! Where did this streak of cruelty come from?” I like to think of myself as “happy and peppy and bursting with love” (ya’ know like Felix Unger)!  I mean would Lady Di withhold food from the starving?

But then again, I’m not Lady Di, and you are probably not starving. And this is of course, virtual food. Some might even say pretend food.

So I resolved to stick to my guns. “No Sup! for you (ya’ know yada yada yada…)!

But it did not work out that way, because today you get two recipes!

grilled sausages with grainy mustardThis is summer and I have found myself grilling quite a bit lately. Last night I made Grilled Sausage Sandwiches with Pickled Red Cabbage. Along with Corn Cob-ettes in Herb Lime Butter. The mess was minimal. 

Besides, they tuned out so well, and the light is so gorgeous I instinctively pulled out my camera. And click you get an unexpected post from Sup!

Grilled Sausage Sandwiches with Pickled Red Cabbage

3 tablespoons canola oil
4 cups shredded red cabbage
1 large onion, peeled, halved, and cut into 1/4‑inch slivers
1/2 cup red wine vinegar

Salt and pepperpickled red cabbage on barbequed sausage sandwich

1 (14 oz) smoked sausage
4 Kaiser rolls split
Grainy mustard

Heat the oil in a large sauté pan over medium heat. Add the cabbage and the onions, stirring to coat them in oil. Add a pinch of salt and cook, stirring occasionally, until the cabbage and onions have wilted.

Add 1/4 cup of the red wine vinegar and continue cooking until all the liquid is absorbed or evaporated, about 10 minutes. Add the rest of the vinegar and repeat the process until the liquid has mostly evaporated. Adjust the seasonings with salt and pepper. Set the mixture aside.

Preheat a grill or grill pan until quite hot. Cut the sausage in half length-wise, and then again crosswise into 4‑inch lengths. corn on the cobb with herb butter and limeGrill the sausages until nicely colored, about 3 minutes per side.

Serve the sausages on the Kaiser rolls with a heaping of the pickled cabbage mixture and plenty of good grainy mustard.

Corn Cob-ettes in Herb Lime Butter

1‑tablespoon salt
4 ears corn, shucked and cut cross-wise into 4 pieces per ear
4–5 tablespoons butter, room temperature
2 tablespoons mixed herbs, minced
2 limes, halved cross-wise and cut into wedges
Freshly cracked black pepper

Bring a large pot of water to a boil. Add the salt and the corn pieces. Boil the corn until just heated through. Very good very fresh sweet young corn should only be cooked 1–2 minutes to keep the kernels crisp and sweet. If you prefer to corn softer, boil it a bit longer. But please do boil your corn longer than 8 minutes. You will lose the sweet taste and increase the starchiness.

barbeque sausage sandwich with corn on the cobbPut the butter and herbs into a large enough bowl to comfortably hold all the corn pieces. Squeeze the lime wedges into the same bowl before dropping them in with the butter and herbs.

I like the corn cut into small pieces for this recipe so that when you add the corn to the butter mixture it will be easy to get all the pieces good and coated with butter, herbs and lime.

Bring the bowl to the table to serve, so that people have access to plenty of the herby butter for the corn.


Greg Henry